Ingredients

The following ingredients have 8 Servings
  • 2 cups cilantro ((See Note 1))
  • 6 cloves garlic
  • 2 serrano peppers (stemmed, seeded, and roughly chopped)
  • salt and freshly ground black pepper (to taste)
  • ½ cup olive oil
  • 6 slices day old sourdough bread
  • 8 cups chicken stock
  • 4 eggs (lightly beaten)
  • 2 roasted chicken breasts (shredded)

Instruction

  • Pulse cilantro, garlic, Serrano chiles, salt, and pepper in a food processor until roughly chopped. Add oil slowly and purée to a smooth paste. Place 1/2 cup of paste in a bowl. Set aside.
  • Cut bread into 1 inch cubes and toast in oven until golden brown. In a bowl toss the cilantro paste and bread to coat. Set aside.
  • Heat remaining paste in a 6 quart soup pot over medium heat. Cook for 3 minutes. Add stock and bring to a boil.
  • In a bowl whisk together the eggs. While stirring broth, slowly drizzle in eggs. Cook until eggs are just set, about 1 minute.
  • Add shredded chicken into soup bowls. Remove soup from heat and stir in bread mixture, pour over chicken and serve hot.